Memphis Barbecue Sauce – A Wonderful Thing

WOW. Wonderful. Our first ten on the rating scale. While I have sworn for years that I wouldn’t abandon my Gates Kansas City BBQ Sauce, it has been displaced. This would even be good on cardboard, I swear.

Last week we were in Ann Arbor and went a local institution, Zimmerman’s Road House. The pork was great but the sauce even better. I had the Memphis barbecue sauce that I believe is called “Red Rage”- their own sauce. It was sweet and tomatoey and spicy all at once. They don’t sell it by the bottle although they will sell you a small container. So to try to recreate that taste, I need properly done pork. That is why the earlier post on the Pulled Pork.

There seem to be two general variations on the internet of “Memphis BBQ Sauce” repeated in many places with some variability. The first one that had a lot of butter, some chili sauce (that I didn’t have) and some lemon juice among many other things. It just didn’t seem right for what I was looking for. The second seem right on. I saw a variation at Savory Reviews and combined with one from Fine Cooking, which had somewhat different amount of spices, but I increased the garlic and eliminated the oil.

Rate: 10; our first ( my wife agrees) It may not be Red Rage, but it’s close to my memory of that wonderful sauce. Maybe better. What more is there to say?

Notes: I’m specifying Heinz or Hunts Ketchup. I believe you get what you pay for in ketchup. Any other than Hunts or Heinz will never come into my house. Mustard taste is heavy at 1/2 c. Cut it down to your taste, and I go for 3/8 cup.

2) Place over medium-high heat, stirring aggressively until starting to boil being careful to avoid splatter. This stuff is thick and will burn you. 3) Reduce heat to low and cover with a glass lid so you can see the action. 4) Occasionally remove from heat and stir well. 5) Simmer for about 30 minutes.

Notes: Spoon some into small freezer bags and it should be good for at least several months froze.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

Memphis Barbecue Sauce – A Wonderful Thing

Votes: 3 Rating: 5 You:

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WOW. Wonderful. This would even be good on cardboard, I swear. Our first ten on the rating scale.

CourseSauce

CuisineAmerican

Servings

Prep Time

48tablespoons

5minutes

Cook Time

30minutes

Servings

Prep Time

48tablespoons

5minutes

Cook Time

30minutes

Memphis Barbecue Sauce – A Wonderful Thing

Votes: 3 Rating: 5 You:

Rate this recipe!

Print Recipe

WOW. Wonderful. This would even be good on cardboard, I swear. Our first ten on the rating scale.

CourseSauce

CuisineAmerican

Servings

Prep Time

48tablespoons

5minutes

Cook Time

30minutes

Servings

Prep Time

48tablespoons

5minutes

Cook Time

30minutes

Ingredients

1/2cupbrown sugarfirmly packed

2tablespoonschili powder

1tablespoonsblack pepper

1tablespoononion powder

2teaspoonscelery salt

1/4 to 1/2teaspooncayenne pepper

2cupsketchupHeinz or Hunts

1/4-1/2cupyellow mustard

1/4cupapple cider vinegar

3tablespoonsWorcestershire sauce

2teaspoonsliquid smoke

Servings: tablespoons

Units:

Instructions

Combine all ingredients in the saucepan.

Place over medium-high heat, stirring aggressively until starting to boil being careful to avoid splatter. This stuff is thick and will burn you.

Reduce heat to low and cover with glass lid so you can see the action

Occasionally remove from heat and stir well.

Simmer for about 30 minutes.

Recipe Notes

Spoon some into small freezer bags and it should be good for at least several months frozen.

Last Updated July 28, 2016

Nutrition Facts

Memphis Barbecue Sauce – A Wonderful Thing

Amount Per Serving

Calories 24Calories from Fat 1

% Daily Value*

Total Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.03g

Monounsaturated Fat 0.04g

Sodium 196mg8%

Potassium 19mg1%

Total Carbohydrates 6g2%

Dietary Fiber 0.2g1%

Sugars 5g

Protein 0.1g0%

Vitamin A4%

Vitamin C2%

Calcium1%

Iron1%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

I truly think it is a 1-2 week in the frig and 6 months in a freeze but I have not nor will I be testing so I’m always conservative and I’m sure I toss things that are still ok. I’m going to freeze some later this week after the pork is gone.The 1/4 t of cayenne is the most my wife will tolerate but it was good for me. You should probably got to 1/2 teaspoon plus some.

My guests all raved over this and were just about drinking the extra that I placed on the table! I used it on chicken drums and boneless ribs. Great on both, thanks!! (I cut the mustard to a 1/4 cup. I also had no celery salt, so I used a small amount of celery seed and 2 tsp. of regular salt.)

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